Nutella Creme Brulee

Nutella creme brulee in a white ramekin topped with chopped hazelnuts.

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5 from 1 vote

This Nutella Creme Brulee is rich and creamy with lots of chocolatey hazelnut flavor.

Prep Time10

Cook Time30

Chill Time4 30

Total Time5 10

Course: Dessert

Cuisine: French

Servings:

Calories: 441kcal

Author: Erica Schramek

Equipment

Ingredients

2 cups heavy whipping cream
½ cup hazelnut spread
3 egg yolks
⅛ teaspoon kosher salt
granulated white sugar for topping

US Customary - Metric

Instructions

Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
In a medium-sized saucepan, heat the 2 cups heavy whipping cream and ½ cup hazelnut spread over medium-high heat until it begins to simmer whisking to help dissolve the hazelnut spread. Remove the saucepan from the heat.
In a medium-sized bowl whisk together the 3 egg yolks and ⅛ teaspoon kosher salt until smooth and the egg yolks start to lighten in color.
Continuously whisk the yolks while you slowly pour in the warm cream.
Lay a towel across the bottom of a pan and arrange your ramekins on top. Pour the custard into the ramekins. Place the pan in the oven and then pour hot water into the pan being careful to not splash water into the ramekins. The water should come about halfway up the ramekins. Bake for 15 to 25 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
Remove the baking pan from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes. Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar. Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust. For a thicker crust sprinkle a second teaspoon of sugar evenly across each custard and brûlée a second time.

Notes

Be careful to not overheat the cream. Bring it just to a simmer, not necessarily a full boil.

Slowly pour the hot cream into the egg mixture while whisking constantly. Adding the cream too quickly will cause the eggs to curdle turning them into scrambled eggs.

No need to purchase a special pan just use whatever you already own. The size of pan you use will depend upon the size of ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.

Use a water bath when baking the creme brulees. The water helps to insulate the custard to prevent the outside from cooking too quickly before the centers have had time to set.

Chill for at least 4 hours in the refrigerator before serving. Creme brulee is meant to be served chilled with a warm topping.

Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.

Storage: Cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to 4 days. Wait to sprinkle with sugar and brulee until just before serving.

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